Appetizers Recipes

Small bites and party starters

Appetizers should be easy to portion and practical to serve while the main dish finishes. Crackers and dips suit casual gatherings; consider temperature-sensitive ingredients when planning a buffet.

The two recipes here suit different moments. Alabama Firecrackers are a dry, keepable snack: once the seasoned crackers have rested and cooled, they travel well in a tin or zip-top bag, which makes them good for game days, road trips and a bowl beside a pot of chili or vegetable soup. Make them a day ahead and the flavor only settles in.

Creamy Corn Dip is served cold. Mix it ahead so the corn, cheese, peppers and green onions have time to come together in the refrigerator, then set it out with sturdy corn chips, crackers or celery. On a buffet, keep the bowl over ice and put out a small amount at a time; dips made with mayonnaise, sour cream or cheese should not sit out for more than two hours.

For a small party, one of each is plenty: something crisp to pick at and something cool to scoop. Follow each recipe for its own mixing, resting and chilling times.